甘美的黑巧克力屑和纯薄荷交融，具有丰富的香草奶油，淡淡的焦糖的层层温暖香气。
A luscious blend of dark chocolate shavings and pure peppermint, layered with rich vanilla cream and just a touch of caramel.
最原始的食谱很丰富，黑巧克力酱和芝士奶油糖霜搭配。而北京的则是以白巧克力为核心。
The original recipe is rich, moist dark chocolate with cream-cheese icing, while the Beijing spin has a white-chocolate center.
黑巧克力隔热水加热至融化，然后加入切片的无盐奶油，也是以热水融化搅匀。
Place the chocolate in a pot over hot water, heating until melted. Add in sliced butter and heat through until melted and the ingredients are well-combined.
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